What Is The Best Way To Cook A Tomahawk Steak
How to cook the perfect Tomahawk steak. Prepare your grill. Youre going to be using a two-zone heat method here, which sounds way more complicated than it actually is. Prepare & season the Tomahawk. Set up your two zone heat and start the cook. Flip the meat regularly. Check the temperature. Rest before sear. Sear your Tomahawk. Slice, and enjoy.
What Theyre Famous For
Ruths Chris serves USDA prime steaks in their signature manner: perfectly seared at 982°C and served on ceramic plate heated at 260°C. Here are Ruths Chris steak selections:
- Fillet most tender cut of corn-fed Midwestern beef
- Petite Fillet a little smaller but as tender as fillet
- Ribeye considered as the best USDA cut characterized by its juiciness
- Cowboy Ribeye bone-in version of ribeye
- T-bone a beef cut characterized by it fuller flavor
- New York Strip slightly firmer than ribeye with full-bodied texture
- Porterhouse characterized by rich flavor and tenderness
For those who dont favor steaks, it also offers a specialty entrées such as Lamb Chops, Fresh Lobster, and Market Fresh Seafood Selection.
How Much Does It Cost
Youll have to do a little research on places near you where you can purchase this bad boy. Your local butcher may have them in stock, or it may be possible for you to put in an order for one.
On a quality steak, youll be looking to pay around $100. If you want to be real about it, $50 $80 of that will be going on the considerably long bone handle.
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How Long Does It Take To Cook A Tomahawk Steak
3. Grill the tomahawk. Once the internal grill temperature reaches 225 degrees, place your steak as far from the direct heat as possible and close the lid. Grill in indirect heat for approximately 45 minutes, flipping every 10 minutes until internal temperature reaches 130 degrees for medium-rare doneness.
Are They A Total Scam
Youre inevitably going to hear from someone that tomahawk steaks are a total scam, pound-for-pound overpriced, and that youre just paying for a bone. Its not totally wrong: a tomahawk steak absolutely goes for a premium over a regular bone-in ribeye steak at a restaurant. And, yes, they do taste more or less the same as a bone in ribeye.
But any thick cut steak also often goes for a premium over a smaller steak of the exact same kind. Fewer people buy them, and that raises the price. I love tomahawk steaks because their popularity means theyre so much easier to come by than a good 2.5 thick cut bone-in ribeye.
If youre making them at home, the price premium is much smaller and makes sense for a special home celebration or weekend meal. The moment you pull out out that giant tomahawk steak for the grill, everyone instantly smiles.
When we ordered our first tomahawk, we were so in love that we asked the waiter if we could take it out of the dark restaurant to take a photo with it. As we all know, love makes things taste better.
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What Sides Work Well With Angus Ribeye Steak
Make a meal thats tasty and delicious by pairing your cowboy-cut ribeye with mashed, roasted cauliflower blended with roasted garlic, sea salt and black pepper. Or try substituting kale for the starch in your favorite gratin dish to increase your intake of leafy green vegetables.
In the summer, serve your cowboy ribeye with a cold salad of ripe tomatoes, red onions and feta cheese, dressed in Italian dressing. Make the best of grilling season by cooking up fresh zucchini, yellow squash, spring onions and red sweet pepper on the grill to serve alongside your meat.
How Big Is A Tomahawk Steak
Tomahawk Steaks are cut thick, so you can expect a piece of beef around 2 inches in thickness and weighing between 2 and 3 pounds!
The bone sticking out from the Tomahawk Steak is frenched which means all of the connective tissue, fat, and meat has been removed from it, leaving a clean bone handle for your steak.
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How Did The Tomahawk Ribeye Steak Get Its Name
The name Tomahawk is very apt due to the fact that it resembles an ax-shaped Tomahawk. Like many steaks and cuts of meat, this delicious delicacy goes by several other names: Ribbed Steak. Since this steak comes from a primitive coast and still has bones, its only natural that it got that name.
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How To Cook A Perfect Tomahawk Steak
Cooking this steak cut at home might daunting due to its size, but its easy enough to pan-sear it and finish in the oven if you follow these steps:
After dining, dont forget to save the bone. You can use it in soups or to make beef broth for future meals. Leftover steak is also great for other meals like beef Stroganoff or a breakfast steak and eggs.
So is the tomahawk worth all the hype and the high price tag? It just depends. If you dont mind dropping that much cash for a ribeye, by all means, go for it. Just know that pound-for-pound, youre paying mostly for presentation. If you dont care much about that, just stick with a bone-in ribeye and call it a day.
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How To Cook Tomahawk Steak On Gas Grill
How To Cook Tomahawk Steak On Gas Grill? Are you prepared to face the king of all steaks? Chefs and grillers may find it challenging to cook tomahawk steaks to perfection at first. Were talking about a Tomahawk steak, after all. But dont worry weve got your back! Thick steak is just what were looking for! After reading this, your pals will be demanding to know the secret to your Tomahawk tender steak success.
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How Much Does A Tomahawk Steak Weigh
The Tomahawk steak is perhaps one of the most glorious and mouthwatering cuts, but it is also one of the largest cuts from the cow.
In this post were going to answer, how much does a tomahawk steak weigh?
The Tomahawk steak comes from the short loin primal cut from a beef cattle.
You can get two different types of steaks out of the Tomahawk cut: tomahawk ribeye steak or tomahawk New York strip steak.
The ribeye tomahawk cut of steak is more expensive than the other one. So, lets focus on that.
Plus, since it has the word rib in it, you can probably guess why. It comes with an enormous 16 to 20 oz strip of meat attached to its bone making for quite a hefty chunk of meat.
Lets take a closer look
Contents
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Ingredients For The Tomahawk Steak
Start preparing fancy restaurant dishes at home with this steak. Its SO GOOD and youll see how easy it is to do! You can find the exact dimensions on the recipe card at the end of the article.
- Tomahawk steak : Be sure to let your meat rest at room temperature before frying it.
- Kosher salt and pepper: Salt and pepper are used to flavor the meat.
- Olive oil: This means that salt and pepper stick to the meat.
- Rosemary and Parsley: These fresh herbs are used to garnish the top of the steak.
Luxury Grass Fed Beef Tomahawk Steak
Think about the best steak at home today & enjoy having this delivered to your kitchen tomorrow.
At 1.1 kilos approx our signature Tomahawk Steak is cut to a thickness of 25 mm because we want them to remain moist during your cook. The long rib bones are fully exposed down to the eye of the meat to give the familiar Tomahawk Steak look! The eye of the meat has a vein of fat running through it that will enhance the flavour & keep it moist, the fat cap has been fully removed so you have no waste.
The Tomahawk Steak comes from therib roastwith the same texture & flavour as the RibEye, apart from being cut thicker, these bring more theatre to your meal time for something to share. These are great reverse seared on the BBQ & will absorb great Smokey aromas from your added wood chunks, & whilst resting after the cook, the natural meat juices can draw back into the beef making your steak really POP !
All our steaks are vacuum sealed immediately after cutting to ensure that they are preserved in the best condition possible before freezing & shipping, this will increase the shelf life. When your steak arrives, you can keep it in the fridge as the packaging will protect it from any other products with strong odours, it will also prevent it from drying out.
All our beef is fully traceable through modern technology with animals now having virtual passports to ensure they are monitored from farm to fork.
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How Much Does A Dry Aged Tomahawk Steak Cost
The Chicago Steak Company is selling two USDA Prime dry-aged Tomahawk Ribeyes for $239.95 when you can get four USDA Prime dry-aged Bone-in Ribeyes for $274.95. DeBragga will sell you a pair of dry-aged Prime Tomahawk steaks for $285.00, which is more than their Culinary Olympics winning 24oz Miyazaki Wagyu Ribeye.
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The Price Increases With Higher Quality Beef
I typically buy Choice grade steaks but sometimes I can find a Prime grade tomahawk at my local Costco for about $20 per pound.
You can buy Dry Aged Prime Grade tomahawks from Costco online for $37 a pound. These steaks come in a four pack that weighs about 10 lbs. The $37 per pound price tag includes shipping,
If you feel like splurging then you can buy an American Wagyu tomahawk steak from Snake River Farms for about $60 per pound.
American Wagyu is a cross between Black Angus and Wagyu that consistently grades off the charts past Prime in marbling. The beef is incredible but I would have a hard time paying that much money for a tomahawk. If this is in your budget then here is my affiliate link to Snake River Farms!
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Other Names For The Tomahawk Steak
This particular cut earned its name as it closely resembles the shape of a tomahawk axe.
If youre not sure what that is, then here is a video of Jason Mamoa enjoying a few drinks and throwing tomahawk axes around. And if you do know what it is, then just watch it anyway for a bit of fun!
This ultimate meat lollipop, like many other steaks, also goes by a few other names:
- Rib steak this steak comes from the rib primal and has a rib bone attached, so naturally, it will be called this by some.
- Cowboy steak when the majority of the bone has been removed, with the smallest of handle left, then its called a cowboy steak.
While I doubt youll ever come across a butcher that doesnt know what a tomahawk is, and if you do, you really should find a new one , the industry ID is 1103B .
More Steak Recipes To Check Out
Man grill steak!
A Tomahawk Steak might not be the most cost-effective steak youve ever eaten, but what you have to ask yourself is, can you put a price on waving you steak around like Viking weapon?
If that idea appeals to your inner caveman, then go ahead and get yourself a Tomahawk Steak, after all, you can not be Ragnar the Steak Viking any day of the week!
What do you think about Tomahawk Steaks? Total rip-off or a bit of fun that is worth the extra price? Let us know in the comments below!
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Background On My Meat Knowledge
Much of my meat knowledge has come from reading the Niman Ranch Cookbook. Besides having amazing recipes it has a lot of information on everything you wanted to know about meat and how it is produced.
I cannot recommend this book enough. It changed the way I looked at meat and helped me turn out some mouth watering meals in my kitchen. If you are interest in some really top notch beef and other meat recipes, I highly recommend picking up the Niman Ranch cookbook.
How To Cook Tomahawk Steak
You can cook a tomahawk steak just like a normal one, the most important factor is to make sure its well tempered so youre getting the inside up to temp fast enough before the outside burns. Its much better to get the inside right up to medium rare so you can sear without worrying. There are a bunch of ways of doing that, here are my favorites.
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Why Is It So Expensive
The steak is so expensive because of the cut and the bone. Frenching a cut of meat is time-consuming, and butchers need to be compensated for their work. Ideally, if you give the meat time to cook, the bone marrow will add flavor to the cut. But, grilling the meat does not give the marrow time to affect the taste of the steak.
Whats So Special About A Tomahawk Steak
Tomahawk steak is essentially a specifically sliced fillet steak with at least two inches of ribs intact. It is also the main muscle used in T-bone and Porterhouse steaks. This is a key point. Because these specific muscles are not used as much as the others, they are particularly sensitive and sore.
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How Long Do You Cook A Tomahawk Steak In The Oven
If you dont want to grill your tomahawk, you might instead choose to cook it in the oven. To do this, you will need to begin by setting your oven to 225 degrees Fahrenheit before leaving it to pre-heat.
When your steak is prepared and the oven has preheated, you can then place your tomahawk in the oven. To do this, you should place the steak on a cooling rack, and then place the cooling rack in a baking sheet. You might choose to cover your baking sheet with foil to make cleaning up easier.
Then, all you need to do is cook your steak in the oven for around 45 minutes, or until it reaches an internal temperature of 125 degrees Fahrenheit. This temperature will give you a medium steak, so if you prefer your steak cooked differently, you will need to leave it in the oven for longer or take it out earlier.
Where To Buy Tomahawk Steaks
Lets start with some truth: Tomahawk steaks are ridiculous and paying that much for a lot of bone is a waste of money. But you know what? There isnt a steak on the planet that will look more impressive on your plate than a tomahawk steak. If you have wanted to try a tomahawk steak or give one for a gift your main problem is probably where to buy tomahawk steaks. Unless you have an epic butcher counter at your local grocery store you are out of luck buying local but luckily there are some great, reputable online retailers where you can buy tomahawk steaks.
Disclosure: This post is monetized with affiliate links. If you buy something through them I earn a commission which helps support this site and lets me buy more meat so I can write about it.
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Universal Truths About Cooking A Tomahawk Steak
No matter what method you use to cook your steaks, there are some universal truths and guidelines to follow to ensure that the meat is as tasty as possible.
Truth #1: The meat needs to rest
Resting the meat allows the juices to move from the center of the meat outward, making the entire cut more tender and juicy. Resting for 7-10 minutes should do the trick, but you can go longer if you need to.
Truth #2: A digital thermometer makes a huge difference
If you havent started cooking with digital internal thermometer, than you havent seen the light. A good digital thermometer can make your life so much easier by not having to rely on the dubious poke test. Once you start relying on a good thermometer, you wont go back.
The good news is that an accurate digital thermometer is relatively cheap. Ive been using this ThermoPro for the past two years and it costs around $13.
If youre looking for a thermometer that you can leave in the meat and monitor remotely by bluetooth or airplay, consider the GrillEye or the MEATER. Both are excellent remote meat thermometers for this purpose. The MEATER is even more convenient because you dont have to worry about a greasy wire sticking out of the grill. Just my two cents.
Truth #3: The Reverse Sear method works the best
